Air Fryer Chicken Tenders Recipe

Chicken tenders: These are the main protein source, known for their tenderness and quick cooking time.

Breadcrumbs: Used to create a crispy coating on the chicken tenders.

Garlic powder: Adds a subtle, savory flavor to the breadcrumb mixture.

Paprika: Provides a mild, smoky flavor and a hint of color to the coating.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the seasoning.

Eggs: Used to help the breadcrumbs adhere to the chicken tenders.

To achieve perfectly crispy chicken tenders in the air fryer, ensure that the breadcrumb mixture is evenly distributed over the chicken. Press the breadcrumbs gently onto the chicken to help them adhere better. Additionally, avoid overcrowding the air fryer basket; this allows hot air to circulate around each piece, ensuring even cooking and a delightful crunch. If necessary, cook in batches to maintain that perfect texture.

• chicken tenders - Substitute with turkey breast strips: Turkey breast strips provide a similar texture and flavor profile, making them a suitable alternative for chicken tenders.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes offer a crunchy texture similar to breadcrumbs and can add a slightly sweet flavor.

• breadcrumbs - Substitute with panko: Panko breadcrumbs are lighter and crispier than regular breadcrumbs, providing a similar texture with a bit more crunch.

• garlic powder - Substitute with onion powder: Onion powder can provide a similar depth of flavor, although it will have a slightly different taste profile.

• paprika - Substitute with chili powder: Chili powder can add a similar color and a bit of heat, though it will be spicier than paprika.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, though it will also add moisture to the mix.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor, though it is slightly milder and less pungent.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the coating adhere to the chicken while adding a tangy flavor, though it will be less thick than eggs.

• beaten eggs - Substitute with yogurt: Yogurt can serve as a binding agent and add a creamy texture, though it will impart a slight tanginess to the dish.

• Allow the chicken tenders to cool completely before storing. This prevents condensation, which can make them soggy.

• For short-term storage, place the chicken tenders in an airtight container lined with paper towels. The paper towels will absorb any excess moisture, keeping the tenders crispy.

• Store the container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F (175°C) for 3-5 minutes to restore their crispiness.

• For freezing, arrange the cooled chicken tenders on a baking sheet in a single layer. Freeze for about 1-2 hours until they are solid. This prevents them from sticking together.

• Once frozen, transfer the chicken tenders to a freezer-safe bag or container. Label with the date for reference.

• Store in the freezer for up to 2 months. When ready to enjoy, reheat directly from frozen in the air fryer at 375°F (190°C) for 8-10 minutes, flipping halfway through, until heated through and crispy.

• If you prefer, you can also reheat in the oven. Preheat the oven to 400°F (200°C) and bake the frozen chicken tenders on a baking sheet for 15-20 minutes until they are hot and crispy.

• Preheat your air fryer to 350°F (175°C). Place the leftover chicken tenders in the basket in a single layer. Heat for 3-5 minutes, flipping halfway through, until they regain their crispy texture and are heated through.

• Use an oven preheated to 375°F (190°C). Arrange the chicken tenders on a baking sheet lined with parchment paper. Bake for about 10 minutes, flipping once, until they are warmed and crispy.

• For a quick fix, use a microwave. Place the chicken tenders on a microwave-safe plate and cover them with a damp paper towel to prevent drying out. Heat on medium power for 1-2 minutes, checking for warmth. Note that this method may not retain the crispiness.

• If you have a toaster oven, preheat it to 375°F (190°C). Place the chicken tenders on the rack or a baking tray. Toast for about 5-7 minutes, flipping halfway, until they are hot and crispy.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil and place the chicken tenders in the pan. Cook for 2-3 minutes on each side until they are heated through and regain some crispiness.

• Air fryer: A countertop appliance that circulates hot air to cook food, providing a crispy texture similar to frying without the need for excessive oil.

• Mixing bowl: A large bowl used to combine ingredients, such as the breadcrumbs and spices, ensuring an even coating on the chicken tenders.

• Whisk: A utensil used to beat the eggs until smooth, making it easier to coat the chicken tenders evenly.

• Tongs: A tool used to handle the chicken tenders, especially when flipping them halfway through cooking in the air fryer.

• Measuring spoons: Used to accurately measure the spices like garlic powder, paprika, salt, and black pepper for the breadcrumb mixture.

• Measuring cup: Used to measure the breadcrumbs, ensuring the correct amount for coating the chicken tenders.

• Plate: A flat dish used to hold the coated chicken tenders before placing them in the air fryer.

Organize ingredients: Gather all ingredients like chicken tenders, breadcrumbs, and spices before starting to streamline the process.

Preheat in advance: Start preheating the air fryer while you prepare the breadcrumb mixture to save time.

Efficient coating: Use one hand for dipping in eggs and the other for breadcrumb coating to keep things tidy and quick.

Batch cooking: If you have a large air fryer, cook multiple chicken tenders at once, ensuring they are in a single layer for even cooking.